Peranakan or Nonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “Madame” and part “Auntie”), has come to refer to the cuisine of the Peranakans.
Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal, candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves, belachan, tamarind juice, lemongrass, torch gingerbud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chilies and shallots and eaten with rice, fried fish and other side dishes.
娘惹烹饪是中国混合配料与马来/印尼社会使用的各种不同的香料和烹饪技术的结果。这引起了马来/印尼美食土生华人的解释是同样浓郁，芳香，辛辣和草药。在其他情况下，土生华人都采用马来美食，他们的口味口感的一部分，如阿萨姆邦鱼和牛肉仁当。主要成分包括椰奶，高良姜，candlenuts同时作为调味剂和增稠剂，叻沙叶，香兰叶，belachan，罗望子汁，柠檬草，火炬gingerbud，豆薯，香青柠檬叶，大米或鸡蛋面和cincaluk - 一个有力的调味，酸，咸基尾虾，调味品，它一般用石灰汁，辣椒和葱混合，吃过饭，炸鱼等小菜。